There are times I find myself believing that I must live under a rock. I have my ways when it comes to food preparation. I think my husband would call it "tunnel vision" or my sister might say I am wearing horse "blinders".
Oh, this is not only in my methods of cooking but in my life too.
I am they type of person that could eat the same thing for breakfast every single day. I order the same plate of food from all of the same restaurants that I visit. I wear the same colors every day: black and white.
I find myself happy with simple things. It makes my life easy to have set things in motion.
Every once in a while I go all "rogue" and switch things up. It keeps my family on their toes and adds excitement to my rather simple life. I wear color. I order something different while out eating. I break out in song. <---I do that a lot! It just makes me happy. This one time I took the kids to have yogurt. The TV was playing Little Mermaid and it was at the point in the movie where Ursula was stealing Arial's voice---ahhh ah ahhhhhhhh, ah a ahhhhhhh--and to the surprise of my kids, I totally started singing it out loud. I burst out in song.
Speechless is a good way to describe my son's face. It was awesome! Mommy moment #45,677,788.
What does this have to do with ribs you ask?
I have been making baby back ribs for over 25 years. During this time I have used the same method that I learned early in my cooking experience. My Mom always made them this way and so did my grandparents. The thought never occurred to me that maybe there were other ways to make ribs and have them turn out falling-off-the-bone good!
Until a few weeks back, that is.
Oh and don't get me started on using rubs. Another "something" I never use, until last week.
I tell you I am moving out from under this rock and living more!
These ribs are tender, tasty and totally worth waiting for. Baking them in the oven on low heat for 2.5 hours is well worth the wait to sink your teeth into a little slice of meaty paradise.
I have only used the rub that I am sharing here today but I am pretty sure that any rub that you use will turn out amazing because the tenderness is coming from slow cooking the ribs. I have included as an option BBQ sauce--but you don't need it! The rub and the meat are delicious together. Only use the BBQ sauce if you want that messy-finger experience.
Let me know what you think.
Baby Back Ribs
2#'s of baby back ribs
1/4 cup of rub, recipe below
BBQ Sauce, optional
1. Preheat oven to 300 degrees. Set aside your baking dish. I used an old stone oven-proof bowl that I found at a thrift store a few years back. It has a lid. I would recommend a dutch oven or a heavy duty baking dish covered in foil too.
2. In a small bowl combine the ingredients for the rub or use your own rub.
3. Cut the ribs apart tying to leave enough meat on each bone. Press each rib into the rub. Your ribs will look pretty thick with rub and this is okay. See picture above.
4. Add all of the ribs to your cooking dish. Cover with a lid or foil.
5. Bake for 2.5 hours.
NOTE: If you wish to add the BBQ sauce to the finish ribs, then drain off all liquid. Brush with BBQ sauce and spread ribs on a cookie sheet. Broil for a few minutes in the oven or add them to a hot grill.
Makes a little over 1/4 cup
1/4 brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon of black pepper
1. Combine rub in small bowl.
2. Store in air tight container for future use.
Written by Sherron Watson